Ingredients

• 1/4 cup olive oil
• 3 tbsp red wine vinegar
• 1 tbsp Worcestershire sauce
• 1 tsp prepared horseradish
• 1 tsp Dijon mustard
• 1/2 tsp ground celery seed
• 1 10 oz striploin steak
• 4 cups mixed greens
• 1 cup halved cherry tomatoes
• 1/4 red onion, sliced
• 1/4 cup crumbled goat cheese
• Salt and freshly ground black pepper

Preparation

In a small bowl, whisk together the olive oil, red wine vinegar, Worcestershire sauce, prepared horseradish, Dijon mustard, and celery seed. Season with salt and pepper to taste. Set it aside.
Heat a well-greased grill pan over medium-high heat. Pat the steak dry with a paper towel. Season it liberally with salt and pepper. Transfer the steak to the grill pan. Cook the steak until it releases easily from the pan, about 3 minutes. Flip the steak and continue to cook on the remaining side until the steak is cooked to your liking, about 2 to 3 minutes for medium-rare. Transfer the steak to a cutting board and let it rest for 5 to 10 minutes. Once the steak has rested, slice the steak and set it aside.
While the steak is resting, arrange mixed greens in a serving dish. Top the greens with the tomatoes, onion, and goat cheese. Arrange the steak slices over the salad.
Serve immediately topped with the dressing.